3cups all purpose flourspooned into measuring cup and leveled-off with a knife, plus more for the pan
½teaspoon baking soda
½teaspoon salt
2sticks 1 cup unsalted butter, softened
2-¼cups granulated sugar
3 large eggs
1cup buttermilk
2tablespoons grated lemon zestpacked (note: you'll need 4-5 large lemons for the entire recipe)
2tablespoons fresh lemon juice
For the syrup:
⅓cup water
⅓cup granulated sugar
2tablespoons fresh lemon juice
For the glaze:
1cup confectioners' sugar
3tablespoons fresh lemon juice
1 ½teaspoons lemon zestpacked
1tablespoon unsalted buttermelted
Instructions
Preheat the oven to 325°F. Spray a 10-inch bundt pan with non-stick cooking spray and dust with flour.
In a medium bowl, whisk flour, baking soda and salt together. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
In another bowl, combine buttermilk, lemon zest and lemon juice.
With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the milk mixture. Repeat with another quarter of the flour and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl until everything is well incorporated.
Spoon the thick batter into the prepared bundt pan and smooth with a rubber spatula. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for ten minutes on a rack.
Meanwhile, make the syrup. Combine water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
Flip the bundt cake over to take out of the bundt pan. Place parchment paper under the rack to catch the syrup and glaze that will drip off. Brush syrup all over the cake, letting it soak in. Let the cake cool completely, about 45 minutes to an hour.
When the cake is cool, carefully transfer bundt cake to a serving platter. Make the glaze: combine confectioners' sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (you want the consistency of honey). Spoon glaze gently over the top of the cake, letting it drip down the sides.